1. Integrated Food and Energy Systems Presented by Christa Roth Food and Fuel Consultants, Germany at Pathways to cleaner cooking UNAM Morelia, Mexico,
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2. Transformational change
Transformational change??? How to ensure cooking fuel supply from sustainable sources without negative impact on food security and climate? How to harmonize food and energy security with climate impact? How to add in cooking solutions appropriate for the respective fuels to progress on the pathway to cleaner cooking?
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3. presented by Christa Roth (Food and Fuel consultant to Clioma),
The Vision of Food and Energy Security is not new: Turning competition into synergy
Based on 14 years observations of project work by GIZ continued by CU in Malawi on Food Security and Biomass Energy Conservation
Presentation elaborated in co-operation with Dr. Christoph Messinger (GIZ)
presented by Christa Roth (Food and Fuel consultant to Clioma),
Lilongwe November 2011

4. IFES ???? A new buzzword? What do we understand by Integrated Food and Energy Systems?
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5. UN FAO distinguishes two types of IFES
Optimization of the land use (intercropping of food and fuel/energy crops)
Optimization of the biomass use (turn residues into input material for next process, optimise waste management and resource efficiency)
Series of technical papers published by FAO since 2009

7. Example from Mozambique: IFES intercropping maize and pigeon pea

8. Example of an IFES Mozambique (cont….)

10. pigeon peas and clay stoves
A practical example of a
‚climate smart‘ gradual transformation
of a smallholder farming-system in Malawi through the promotion of
pigeon peas and clay stoves
within a package of interventions aiming at - strengthening food-security - fomenting livelihood resilience and - minimizing production risks.
It is an example how combined gradual changes of existing systems can leverage a
big impact.

11. More food
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12. Intercropping maize with p/peas
seed
maize
shoot
Intercropping maize with p/peas
Intercropping: More food from the same land + other benefits
planted at the same time, p/pea removed just before new planting season
nitrogen fixing legume reduces fertilizer needs and provides ground cover nearly all year (less soil erosion by wind and surface run-off)
improves yield of maize (healthier plants, better root development, thicker stems, broader and darker leaves, more and bigger cobs, more grain etc.)
annual crop, can be planted as short rotation food+energy crop on private land
annual biomass yield can exceed 5 tons/ha, depending on climate and variety
p/pea leaves with high nitrogen content decompose easily and improve fertility, infiltration and water retention capacity of the soils (less water logging, improved drought tolerance and resilience of crops)
after use as fuel mineral nutrients from ash can be reincorporated into soils

14. More energy
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15. Basic Household Energy Needs beyond electric power
Thermal Energy for
cooking and heating
= Vital for survival
(Electric) Energy for Lighting, Cooling,
Communication, Entertainment
= Quality of Life
Phone
Space heating
Light
Bath
water
Radio, TV
Cooked Food
Small Cooler
Safe drinking water
Computer
Bulk of energy on household level in developing countries is used for vital cooking
Hot drinks
> 80%
< 20%
Orders of magnitude of typical energy requirements:
Heating stove ,000-10,000 W
One hot-plate for cooking ,000 W
Laptop Computer W
LED bulb (150 lm/W) W

16. Biomass energy
Stored solar energy once converted by a plant through photosynthesis
Renewable (but needs management of natural resources for sustainability)
Available on demand (unlike other energy sources)
High calorific value, ideal source of thermal energy (for cooking, frying, grilling, baking, drying, heating, and other productive uses)

17. What are fuel options? ‚Energy shelf‘ Biomass is here to stay!
Natural refined
carbonised
A stove and other devices for heating or productive use are coupled to a specific energy carrier.
Myth: „energy ladder“
Reality:
‚Energy shelf‘
= parallel usage of multiple fuels and devices depending on the task.
Categorization of fuels by physical state: solid, liquid, gas,
Renewable fuels versus fossil fuels, one fuel is not better tahn another, we also use charcoal for barbecues, even if we have electricity.
Not the fuel is ‚dirty‘ as such, it depends how it is used. PM also comes out of the cooking process, especially when frying or roasting,not only fro, combustion. Even with electric power (no open flame combustion) we use exrtacion hoods to remove pollution from the cooking envirnoment. Also LPG has pollutants.
Biomass is here to stay!
Biomass is the best source for thermal energy, it is renewable and can be grown on-farm.

18. Factors influencing the “Nutrition-Chain”
Increased access to unprocessed food
More and better meals per person
More nutrients per person absorbed and processed
Population growth /
Family planning
Drying of food crops
Stunting rate
(height/age)
Theft/Security
Non-farm incomes
Nutrition
Water
Beispiel Mulanje: wegen Brennholzmangel keine Zubereitung von Bohnen
Health
Cooking Energy
Safe water
Production
Figure developed in by Dr. Christoph Messinger, GIZ-HERA

19. to prepare (protein-rich) food
The human being
depends on ‘fire’
to prepare (protein-rich) food 19

20. on access to energy services
Food security depends
on access to energy services
to cook food 20

23. From competition to synergy: Integrated Food and Energy Systems
Provide at the same time both
food and energy
IFES =
More food, fodder and
access to renewable bioenergy
Drawing by Dr. Christoph Messinger, 2002 in Malawi

24. More (cooking) fuel from sustainably managed sources = 100% renewable biomass (without compromising soil fertility)
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27. Results in Malawi: People have transitioned from net firewood consumers to energy subsistency farmers mostly independent from external fuel supply and increased their food security throug access to pigeon peas (food + fuel) + simple stoves
This biomass fuel is mostly climate neutral as it is sustainably managed and truly renewable. It can help to replace unsustainably managed, thus considered ‚non-renewable‘ fuels.

28. IFES Assessment of relevant Sustainability Criteria of an IFES
Environmental criteria
Crosscutting criteria
Agrobiodiversity
Improved soil health
Food security
Soil health
Carbon seque-stration
Water retention
Higher yields
Water use efficiency
Adaptive capacity to climate change and variability
GHG emissions and carbon storage
Less emissions of GHG
IFES
Access to clean, reliable and affordable thermal energy
Social criteria
Health
Clean, reliable & affordable thermal energy
for factory and households
Higher commercial value
Less fuel cost for cooking
Economic criteria
Legend:
More disposable income
Energy use efficiency
= Relevant sustainability criteria
= expected
Impact
Profitability
Example rice husk use as fuel in Mozambique, reflected in chapter 4

29. On the pathway to CLEANER cooking – Utilisation of fuels for cooking with less negative impact for climate and people: More fuel efficiency / less fuel use and less emissions from cooking
How to integrate cooking solutions appropriate for the respective fuels to progress on the pathway to cleaner cooking?

31. Give people options
What users really want

32. Start with the fuel: Design principles of stoves per fuel type
Substance:
Uncarbonised, natural
carbonised
Shape:
Log-shape
pushed from side
Small size Lumps / Chunks
cannot be pushed but poured in a container
e.g. CHARCOAL
Design principle:
Charcoal stove
e.g. FIREWOOD
Design principle:
Rocket stove
e.g. NUTSHELLS,
WOODCHIPS,
PELLETS etc.
Design principle:
TLUD gasifier

33. What is holding us back?
We need to change mindsets (paradigm shift) and create awareness
that the model of the ‘energy ladder’ where crop residues are at the bottom is outdated
that usage of residues from IFES used in the appropriate cooking energy system can be a simple and straight forward tool to address many problems at the same time
Food security
Energy security
Climate change mitigation, GHG reduction
Climate change adaptation, resilience for farmers ….
about the potential of IFES as a concept. It is not a silver bullet or a ‘one-size-fits-all’ solution, but it is easily overlooked from a sectoral perspective because we don’t know about IFES and we only see what we know.
how to use existing cross-sectoral platforms to promote IFES concepts and mainstream IFES in integrated project approaches e.g. NAMA / AFOLU, NEXUS Food-Energy-Water, etc.

34. Discussion points:
any fuel that is not burnt reduces cooking emissions, but agricultural residues often are left to decompose. What is the impact on carbon balance?
Emissions depend a lot on usage: fuel processing before use, especially drying, and selection of appropriate stove technology
CO2: balance neutral? no difference if biomass decays or is burnt?, can be negative if biochar sequesters carbon in the soil
CH4: rotting biomass can emit methane, so better burn it?
PM: depends largely on combustion system and user behaviour (fuel moisture, processing)
CO, BC and other pollutants?

35. Thank you for your attention Questions?